Homemade Marshmallows are remarkable. That’s the only word that can get the message across. You may be someone who wouldn’t give a marshmallow a second thought, besides the occasional S’more or miniature marshmallow on top of a sweet potato casserole. I was that person too. I enjoyed it for what it was, a puffy sugary object that was just ok. But, Homemade Marshmallows should be in a category of their own. The taste and texture are almost unrecognizable from the store-bought.
The flavor is rich in vanilla, and the texture is so soft it’s almost creamy. It would remind you of the inside of marshmallow chocolate from a fancy confectionery shop. There is no going back once you have had homemade. The process is relatively easy, and the batch makes up a whole bunch. Storing is also easy, and they keep for a while in an airtight container; however, they are so spectacular that they won’t be around for long.
Making the Mallows
First, combine ½ cup of water with the gelatin in an electric mixing bowl and allow the gelatin to bloom.
In a saucepan, melt together sugar, corn syrup, and remaining water. Mix with a whisk just until all sugar has dissolved. Use a candy thermometer and allow the mixture to reach 240 F. degrees. You will then want to turn the electric mixer on low and slowly drizzle the hot candy down the side of the bowl into the gelatin. Once all the sugar is in, add your salt and vanilla and let the machine run at medium speed, and the marshmallows will start to aerate, turn bright white and thicken. You are looking for a creamy soft peek texture.
While the mixer is running, prepare your baking dish. I like an 8×8 or 9×9 inch pan. Anything larger and the marshmallows will spread thin and be too short. You need to either grease the baking pan with oil or line with parchment paper. These little nuggets get pretty sticky before their confectionery bath, so it’s essential to make sure the dish is well prepared.
Fluffy Homemade Marshmallows
Once the marshmallows are at the perfect soft-peek stage, pour into your dish and dust the entire top with confectionery sugar.
The hardest part of the process? Waiting. The base of the marshmallows need to cure, so basically, just let them sit uncovered for at least 6 hours. I make them before bed because I have no self-control. If I make them during the day, I’m always checking them, poking them, trying to lift them out, it’s ridiculous, so I make them at night, knowing they will be ready in the morning.
After at least 6 hours, the mallows are ready! Yay! Thoroughly dust a cutting board and your cutting utensil with confectionery sugar. I like to use a cake cutting knife. It’s long with tiny teeth, so the blade doesn’t shread the marshmallow. Lift or turn out the marshmallows onto the well-coated surface.
Slice the Homemade Marshmallows into thick strips, about 1 ¼ inch. Make sure you dust your knife blade after each cut. Once the strips are all cut, I roll all the sides in sugar. They are very sticky and need a coating of sugar. Cut the strips into cubes and toss around in the confectionery sugar ensure all side are dusted.
Store the mallows in an airtight container. Enjoy in Peppermint Hot Chocolate or eat them by themselves. If you’re wondering how they melt… they melt perfectly. The insides become super gooey while the outsides caramelize beautifully. Your S’more will never be the same with these Homemade Marshmallows.
Thanks for sharing..
No problem Marie, enjoy!
Keep working, nice post! Just the info I had to know.
Thank you! Glad it worked for you.